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    You are in: Home / Recipes / Artichoke Manicotti in Pesto Cream Recipe
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    Artichoke Manicotti in Pesto Cream

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    Megan Thieme's Note:

    artichokes? cheese? pasta? What more could you want in life? lol This is a recipe from Robin to the Rescue by Robin Miller. Looks delish.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with cooking apray.
    2. 2
      Cook the manicotti shells according to the package directions, then drain.
    3. 3
      Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.
    4. 4
      Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.
    5. 5
      Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes. Top with extra parmesan before serving if desired.

    Ratings & Reviews:


    Nutritional Facts for Artichoke Manicotti in Pesto Cream

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 899.8
    Calories from Fat 372
    Total Fat 41.3 g
    Saturated Fat 20.0 g
    Cholesterol 111.3 mg
    Sodium 610.2 mg
    Total Carbohydrate 102.4 g
    Dietary Fiber 10.1 g
    Sugars 3.7 g
    Protein 32.1 g

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